The homely practice of lion s head balls, the practice video of lion s head balls

500 grams of pork, appropriate amount of ginger, soaked fungus, appropriate amount of yellow flower, appropriate amount of soy sauce, appropriate amount of sugar, appropriate amount of salt, 2-3 chives, rapeseed oil to submerge meatballs, a little pepper, 1-2 dried chili peppers.

Cooking steps: Step 1 4

Chop 7 percent lean and 3 percent fat pork into meat foam, or you can buy ground meat foam in the market. Personally, I think the chop is more fragrant, cleaner, and the meatballs are more strong. Add minced ginger, salt, raw egg and pepper, stir with your hands in one direction, add a little water halfway, and stir vigorously.

After the water is dry, add it again, and repeat 3 times to make the meat filling strong. Insert chopsticks into the stirred meat filling without pouring, steps 2 4

Put rapeseed oil in a small pot, and add a few peppercorns to bring to a boil to remove the fishy smell of vegetable oil. Turn off the heat and wait for the oil temperature to drop to about 50, put the kneaded meatballs into the oil pan and fry them slowly over low heat. Generally, the lion's head should be made larger, and 6 can be fried in 500 grams.

Deep-fried meatballs will shrink, these are to be considered. Since the meatballs are large, they should be fried twice repeatedly, and when the surface of the meatballs is golden brown, the chopsticks are tight.

Step 3 4 I made three kinds of large, medium and small for the Chinese New Year, each with its own way of eating. Now it's ready to burn! Add a little oil to the wok, add the soaked fungus and yellow flowers and stir-fry for a while, add 4 fried meatballs, add soy sauce and sugar, and stir-fry a few times to color the meatballs.

Add water and various seasonings to simmer over low heat, after the soup is concentrated, put the meatballs on a plate, add chives to the soup and bring to a boil and pour on the meatballs.

The last step.

Arrange the contents of the bowl and serve them.

1.First of all, start to adjust the juice and meat filling, it is best to choose three points of fat and seven points of lean, add salt, pepper, thirteen spices, chicken essence, cooking wine and mix well to make big balls. Egg mixture, flour and paste.

2.Add the chopped green onion and ginger, two eggs, and continue to stir in one direction. Add the cornstarch again and continue to beat.

3.After the filling is finished, start to fry the meatballs, divide the meat filling into 4 portions evenly, and form balls. The oil temperature is 60% hot. Shape the meatballs in the pan and turn them so that they are evenly heated. Stir-fry over low heat for about 5 minutes and it will be cooked.

4.Start to braise it, leave the bottom oil in the pot, start to stir-fry the green onion, ginger and garlic until fragrant, add star anise, Sichuan pepper, and dried chili. Add plenty of water to fry until fragrant, start seasoning, add cooking wine, dark soy sauce, oyster sauce, salt, pepper, and chicken essence.

5.Put the meatballs (lion's head) into the pot, reduce the heat and simmer for 15 minutes, then turn off the heat and remove from the pot.

6.Begin to put on a plate, remove the excess star anise, chili peppers, green onion and ginger, hook a little thin thickener, and pour the sauce over the lion's head.

7.Finally, sprinkle some chopped green onions to garnish, and this braised lion's head is complete

150 grams of pork belly, 10 grams of water chestnuts, 10 grams of mushrooms, 5 green cabbage hearts, and a little ginger.

Seasoning. 500 grams of peanut oil (100 grams of actual oil), 12 grams of salt, 10 grams of monosodium glutamate, 5 grams of sugar, 30 grams of corn starch, 150 grams of chicken soup, 10 grams of dark soy sauce, 5 grams of sesame oil.

The production process. 1.Chop the pork belly into meat puree, cut water chestnut and mushroom rice, add salt, monosodium glutamate, corn starch and beat until the meat is gelatinized, and make four large balls. Blanch the cabbage hearts in boiling water, scoop them up and put them on a plate, and slice the ginger.

2.Boil the oil in the pan, put the large meatballs in the oil temperature of 130 degrees, fry them until the outside is golden brown and the inside is cooked, and set aside.

3.Leave oil in the pot, add ginger slices, add chicken broth, put in large meatballs, add salt, monosodium glutamate, sugar, dark soy sauce, cook over low heat until the juice is thick, and then thicken the juice with wet cornstarch and put it on a plate. [1]

Stewed crab roe. Method. Stewed crab roe lion's head.

Stewed crab roe lion's head.

1.Cut the skinless pork belly into granules the size of pomegranate beads, and then chop into a filling, the specific fat and lean ratio is 4:6, use green onions, ginger, cooking wine, and water to make green onion and ginger wine, transfer it into the filling, put salt and a little pepper, stir in the direction, and put in the river crab meat for later use.

2.Cut the water chestnuts into small cubes and wash the choy sum.

3.Take a clay pot and pour water to boil, put green onions, ginger slices, cooking wine, and then put the meat stuffing into about 100 grams -150 grams of meat balls, put river crab roe at the top, put it into the sand pure plum pot, simmer for about two hours, skim off the slick oil, put monosodium glutamate, salt, and then put in the scalded cabbage sum and stew it slightly.

Taste. Lion's head.

Lion's head. The original flavor of the soup, "lion's head", that is, "big chopped meat" in Yangzhou dialect, and "big meatballs" or "four happy meatballs" in northern dialect. It is said that its "distant ancestor" is the "Jumping Pill Burn" recorded in the "Book of Food" of the Northern and Southern Dynasties ("Qi Min Yao Shu. Burn Law No. 80).

Yifeng lion head.

Raw material. 500 grams of pork foreshoot, 400 grams of Xiangchi high-quality glutinous rice, 10 grams of shiitake mushrooms, 50 grams of water chestnuts, 1 egg, 25 grams of potato flour, as well as salt, monosodium glutamate, ginger and other raw and auxiliary materials.

Make. Chop the meat finely, add eggs, potato flour, salt, monosodium glutamate, ginger and mix well. In addition, the peeled water chestnuts and shiitake mushrooms are finely chopped, the glutinous rice is put in boiling water, soaked until half-cooked, scooped up, washed with cold water, half of which is made into 25-gram balls with meat, water chestnuts, shiitake mushrooms, etc., and the other half is put into the plate, the meatballs are glutinous rice, and steamed in a steamer with a strong fire.

Braised lion's head, a famous dish with Chinese characteristics. It is a dish that is often eaten in China during the New Year's Festival, also known as Sixi Balls, which is to take its auspicious meaning. This is a famous dish of Huaiyang, there are fat and lean meat ruddy and oily, with emerald green vegetables to cover, bright color and tangy fragrance, just looking at it will arouse the appetite, mellow and fragrant meat pieces and juice, is irresistible top delicacy.

Material: Main material

700g of pork, 50g of carrots, 70g of water chestnuts, 30g of shiitake mushrooms, 30g of sausages

Seasoning

Appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of cooking wine, appropriate amount of blending oil, appropriate amount of sugar, appropriate amount of bread crumbs, appropriate amount of sesame oil.

The practice of the lion's head

1.The main ingredients are carrots, water chestnuts, shiitake mushrooms, and ham sausages.

2.Add water to the pork filling and stir it in one direction, add salt, cooking wine, sugar, soy sauce and sesame oil to the seasoning, add the above ingredients, and finally add breadcrumbs and mix well.

3.Roll the minced meat into a ball, which can be larger.

4.Meatballs that have been made.

5.Pour an appropriate amount of oil into the pan, and when it is hot until 8 is hot, add the meatballs and fry them.

6.Fry until the appearance is golden brown (the oil should be at a high temperature, and the meatballs can be quickly set after being placed in the oil pan, and they are not easy to fall apart).

7.Fry until golden brown and remove.

8.Steam in the pot, and the water in the pot is boiled for 20 minutes.

9.Pour the juice from the steamed meatballs into the wok and bring to a boil, add water starch and drizzle with sesame oil.

10.Pour the prepared juice over the steamed meatballs.

11.A lion's head would be fine.

The home practice of the lion's head is as follows:

Ingredients Tools: pork belly, dried shiitake mushrooms, eggs, water chestnuts, chives, minced ginger, salt, pepper, starch, cooking wine, kitchen knife, paring knife, stainless steel basin, broth.

1. Wash the Heshen pork belly first, peel it, switch it into small pieces first, and then chop it into minced meat for later use.

2. Wash and peel the horseshoe and cut it into minced pieces; Soak the dried shiitake mushrooms in blanched water and chop them into finely chopped pieces; Soak the green onion and ginger slices in warm water for 10 minutes, remove and drain the water and chop into minced pieces.

3. Put the pork belly into a basin, add cooking wine, green onion and ginger to the minced skin, salt, pepper, eggs, starch, shiitake mushrooms, water chestnut, stir well, and squeeze the minced meat into orange-sized meatballs.

4. Heat the oil and remove the golden skin of the meatballs. Drain the fried lion's head, put it in the pot again, add the stock, bring to a boil over high heat, reduce the heat and cook for 15 minutes.

5. Add dark soy sauce and sesame oil to the pot, then add starch to thicken, pour the soup on the lion's head, and collect the juice.

The home practice of the lion's head is as follows:

Preparation: 500 grams of pork belly, 80 grams of lotus root, 1 egg, appropriate amount of oil and salt, appropriate amount of cooking wine, light soy sauce, braised soy sauce, appropriate amount of sugar, 2 grams of green onions, 3 grams of ginger, appropriate amount of star anise, appropriate amount of cinnamon powder, appropriate amount of thirteen spices, appropriate amount of corn starch, appropriate amount of tapioca flour, etc.

1. After the bought pork belly is cleaned, separate the lean meat from the fatty meat, cut the fatty meat into fine dices, and chop the lean meat into dices.

2. Peel the lotus root and clean it, chop it into minced pieces, and clean the green onions and ginger and chop them into minced balls.

3. Mix the lean meat and fatty meat in a container, add lotus root, green onions, ginger, knock in the eggs, add a little water in 3 times, and stir well in one direction.

4. Add sugar, salt, cooking wine, light soy sauce, thirteen spices and a little tapioca flour in turn, and continue to stir in one direction.

5. Then dip some water in the palm of your hand, grab an appropriate amount of minced meat, beat a few times, and then make it into a ball.

6. Add oil to the pot, when the oil is heated to 7, put in the meatballs, fry them until the meatballs are formed, and when the surface is golden, you can take them out to control the oil.

7. Take out the casserole, add green onions, ginger, 1 star anise and a little cinnamon powder to the base, and put fried meatballs on top.

8. Add water flush with the meatballs, add braised soy sauce, bring to a boil over medium heat, turn to low heat and simmer for 1 hour.

9. After stewing the meatballs, turn off the heat and take out the orange balls, put them on a plate, and remove the soup in the pot from the green onion and ginger star anise.

10. Use a small bowl to hold some of the original soup, add an appropriate amount of starch and mix thoroughly, after the soup in the pot is boiled, slowly pour in the starch juice, stir continuously into the braised sauce, pour it on top of the meatballs, and sprinkle some chopped chives.

Ingredients: 1 kg of pork filling, 5 grams of salt, 10 grams of starch, 3 teaspoons of oil, 4 teaspoons of dark soy sauce, 5 teaspoons of sugar, 20 ml of cooking wine, two slices of ginger, and thick soup. The minced meat is added with marinade and water and whipped in one direction to make the balls.

Heat the oil in a pan and fry the meatballs in the oil until golden brown. Add dark soy sauce, sugar, cooking wine, thick soup to the pot, add enough water, and bring to a boil over high heat. Add the lion's head and simmer, reduce the juice over high heat until thick.

Ingredients: 1 kg of pork filling, 5 grams of salt, 10 grams of starch, 3 teaspoons of oil, 4 teaspoons of dark soy sauce, 5 teaspoons of sugar, 20 ml of cooking wine, two slices of ginger, and thick soup.

1. Add the minced meat to the marinade and about 20ml of water, and beat vigorously in one direction to make the meatballs.

2. Put oil in a hot pan, fry the meatballs in the oil until golden brown and take them out.

3. Add dark soy sauce, sugar, cooking wine, and thick soup to the pot, add enough water, and bring to a boil over high heat.

4. Add the lion's head and simmer, reduce the juice over high heat until thick.

Cooking skills: 1. The lion's head should be soft and delicious, rich in juice, and the meatballs are best made with half-fat and half-lean pork belly puree, and it is best to chop them manually, rather than using a meat grinder. Finely chop and coarsely, the size should be like a grain of rice, not too fine, so that the meat can keep a gap between the texture, so that it can contain juice.

In addition, it is best to simmer slowly, and if you are afraid of greasy, you can appropriately increase the proportion of lean meat.

2. When making this braised lion's head, the thick soup treasure should be added when pouring into the soup, and after being heated and melted in boiling water, it will be fully integrated with the soup, and when the thick and mellow sauce meets the lion's head, it will bring a smooth and delicious taste experience.